Browned Butter Apricot Blondies Recipes

BROWN BUTTER APRICOT WHITE CHOCOLATE BLONDIES

Steps:

• Heat oven to 350 degrees F. Grease an 8-by-8-inch baking pan with baking spray or butter; line with a sheet of parchment paper long enough to extend up both sides (so you can use them as "handles" to remove the baked bars). Grease parchment paper with baking spray or butter.
• In a small saucepan over medium heat, melt butter. Continue to cook, stirring constantly, 5 to 8 minutes until butter foams, then turns a deep caramel color. Remove from heat and add to a large bowl or bowl of a stand mixer along with brown sugar.
• Beat brown sugar and butter on medium speed 1 minute until smooth. Allow mixture to cool slightly, then add egg and vanilla; beat until combined. Add flour and salt; stir to combine. Gently stir in chopped dried apricots and white chocolate chips.
• Pour and spread batter evenly into prepared baking pan. Bake 25 minutes until a toothpick inserted in center comes out clean. Cool completely before removing from baking pan (using parchment paper "handles") and cutting into bars.

BROWN BUTTER BLONDIES

Steps:

• First, brown the butter: Place it in a medium saucepan over low heat to cook. Check it after about 10 minutes; it should be a medium-brown color (not too light, not too burned). Once it reaches that color, take it off the heat and let it cool.
• Preheat the oven to 350 degrees F and grease a 9-by-13-inch baking pan.
• In the bowl of a stand mixer fitted with the paddle attachment, beat the cooled brown butter and brown sugar until creamy, about 2 minutes. Add the eggs and vanilla and mix, scraping the sides of the bowl. Add the flour, baking powder and salt and mix until combined. Fold in the walnuts and white chocolate chips.
• Press the mixture evenly into the prepared pan.
• Bake the blondies for about 35 minutes, or until a toothpick inserted into the center comes out with only a few crumbs stuck to it (I like these blondies gooey, so I go with a little less time). Let cool completely on a wire rack, then cut them and wrap individually in plastic wrap so the sides don't dry out. Store in the freezer or at room temperature.

BROWN BUTTER BLONDIES

Steps:

• 1.Preheat oven to 375 degrees F. Butter and flour a 9-by-13-inch glass baking dish and set aside.
• 2. Melt butter in a medium skillet over medium heat until the water evaporates and the milk solids turn golden brown, 7 to 10 minutes. Remove from heat and let cool slightly.
• 3. Stir butter into brown sugar in a large bowl until smooth; cool to room temperature.
• Meanwhile, in another medium bowl, whisk together flour, baking soda, and salt; set aside. Whisk eggs and vanilla into sugar mixture. Add flour mixture a bit at a time and mix until a smooth thick batter forms. Fold in chips, as desired.
• 4. Evenly spread batter into prepared dish. Bake until blondies are light brown around edges and a toothpick inserted in center comes out clean, about 20 to 25 minutes.
• Remove from oven; cool slightly. Invert onto a rack to release; cool completely. Cut into squares and serve.